Faux Feta Experiment

September 25, 2014 / 1 Comment on Faux Feta Experiment
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When I lived in the US, it was hard to locate feta cheese. I often had to try three or four stores before I saw a block. However, when I did find the cheese, it was usually cow feta.  Since cow feta is the only kind I eat, that was fine with me.

Now that I live in the Mediterranean, I find feta every place I turn.  Unfortunately, the only kind sold here is the authentic stuff…sheep feta. Ugh!

Because of this little dilemma, I decided to try my hand at making faux feta.

Faux feta is simply ricotta cheese that is well drained. To make it, a took a small container of ricotta and added a teaspoon of salt. Then, I lined a colander with two cheap, white paper towels. I poured the ricotta into the colander and covered it with two more paper towels. I then placed the colander over a bowl and put  it into the fridge to drain. Every hour or two,  I changed the paper towels, and after about 16 hours I ended up with a firm, salty cheese.

Was the experiment a success?

Yes and no. Yes, because the cheese tastes almost exactly like feta. No, because I was hoping the cheese would be a little harder. Still, all in all, I am satisfied with the finished product.

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Tomato Pesto Sauce

September 24, 2014 / 2 Comments on Tomato Pesto Sauce
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I’m constantly experimenting with pasta sauces, and Tomato Pesto Sauce is my newest creation. To be honest, this sauce wasn’t hard to come up with. How could tomatoes and pesto NOT be delicious together?

Ingredients

1-2 tablespoons good quality olive oil

1 medium can crushed tomatoes

1/3 medium can pesto sauce

1/4-1/2 water

salt and pepper, to taste

Directions

Combine all ingredients in medium pot. Heat on stove on high flame. When boiling, turn down  flame  and allow to simmer for three minutes. Serve over spaghetti.

So simple, yet so good!

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Lower Fat Deviled Eggs

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Deviled Eggs

source: jeffreyw

I use just a smidge of low-fat mayo to make these eggs. To increase the flavor, I then add a lot of spice brown mustard and black pepper.

Ingredients

6 eggs

1 tablespoon low-fat mayonnaise (to taste)

2 -3 tablespoons spicy brown mustard

pepper

paprika

Directions

Place eggs in a pot of boiling water and cook 15 minutes. Run under cold water to cool. Drain and peel the eggs.

Cut eggs in half, lengthwise.  Carefully, scoop out the yolk and place in a medium bowl.

Add the mayonnaise, mustard and pepper to the egg yolks. With a fork, mash the eggs yolks and combine with the other ingredients.

Carefully, scoop the yolk mixture back into the whites. Sprinkle lightly with paprika.

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Jalapeno Burgers

September 18, 2014 / No Comments on Jalapeno Burgers
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3368591538_da06f1d52b_zsource: hjjanisch

These super yummy burgers only take minutes to make and are nice and spicy… just the way I like them!

Ingredients

1 vegetarian burger

1 roll or pita, split

1 slice cheese

3 pickled jalapenos, thinly sliced

3 thin slices red onion

1 pickle (optional)

Directions

Microwave a veggie burger according to package directions but stop the clock 30 seconds before the burger is finished. Top with a slice of cheese and continue cooking for the last 30 seconds.

Place the burger on the bottom half of a roll or pita and top with the onion and jalapeno slices.

Enjoy the pickle on the side.

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